Welcome home! Winter is here and Christmas is quickly approaching! Join me in my quest to share my love of the lost art of cooking and preserving food history, posting recipes gleaned from years of teaching and experimenting on family and friends. My sense of humor may be a bit skewed, but no one should fear the kitchen! Take up your spatulas and frying pans! En gard! Bitte, all are welcome at my table.
Monday, February 20, 2012
This recipe is deliciously decadent. I happen to really like rum, so this was the perfect recipe for my collection. Give it a try and see what you think?
1 box yellow cake mix
1/2 c oil
1/2 c water
1/2 c finely chopped walnuts or pecans
Mix together all ingredients. Spray a Bundt pan with cooking spray, then sprinkle chopped nuts over the bottom. Pour in cake batter and bake for 325 degrees for 40-50 minutes (check with knife at minimum time).
1 stick margarine
1 c sugar
1/4 c water
Combine ingredients in a sauce pan and bring to boil. When it begins to boil, remove from heat and add 1/8 c rum. Pour glaze over the cake.